My grandmother passed this delicious recipe for making doughnuts along to me, and I thought I would share it.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.
Per Serving: 366 calories; protein 2.3g; carbohydrates 30.1g; fat 26.8g; cholesterol 0.3mg; sodium 349.8mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.